John Myers
Contents
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Ingredients
- 250 g Beef fillet
- 1 tbsp Light soy sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Sweet soy sauce
- 1 tbsp Rice wine
- 1 tbsp Cornstarch
- 1 tsp Sugar
- 375 g Broccoli / cleaned
- 100 g 2 carrots / peeled
- 100 g 2 stalks of celery / cleaned
- 200 ml Beef stock (1 teaspoon instant stock)
- 2 tbsp Sunflower oil
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 2 piece Radishes for garnish
Instructions
- Cut the beef fillet into slices and then into strips. Marinate the beef fillet strips with light soy sauce (1 tbsp), dark soy sauce (1 tbsp), sweet soy sauce (1 tbsp), rice wine (1 tbsp), corn starch (1 tbsp) and sugar (1 tsp) for about 30 minutes. In the meantime, prepare the vegetables. Clean the broccoli and cut into small florets. Peel the bunch of carrots with the peeler, cut across into 3 parts and cut the parts first into slices and then into strips. Clean / remove the celery and cut into small pieces. Drain the beef fillet through a sieve. Collect the marinade and mix with the beef broth (200 ml). Heat the wok, add sunflower oil (2 tbsp), heat, fry the beef fillet strips in it / stir-fry and slide them to the edge of the wok. Now gradually add the vegetables (carrot strips, celery pieces and broccoli florets) and fry / stir-fry. Deglaze / pour in the beef stock / marinade and simmer / cook with the lid on for about 10 minutes. Finally, season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Serve fillet of beef with broccoli in a wok, garnished with a radish each. Chopsticks may suffice!
